1 2.5-3.5 boneless pork shoulder (butt) roast Sea salt (pink Hawaiian sea salt if you can find it; SMOKED Hawaiian sea salt if you can find that) Hickory-flavored liquid smoke (if you can’t find smoked sea salt, or for a little more smokey flavor)
Rinse the pork roast and pat it dry. Pierce the entire roast with a fork. Sprinkle generously with the liquid smoke (about 1 tablespoon, more if you have a very large roast) and sprinkle with the sea salt (start with about a little less than tablespoon and see how far it gets you; you can always add more after it cooks). If using traditional kosher salt, decrease salt to 1-2 teaspoons. Rub the salt into the roast. Place the roast in a slow cooker and cook on low for 8-10 hours or until the meat shreds easily with a fork.
Remove the roast from the pan and place it in a serving dish or on a serving platter. Shred it, discarding any large pieces of fat. Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out. Serve with any combination of sweet potatoes, mashed potatoes, rice, macaroni salad, and/or fresh fruits and vegetables (or a green salad). Plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, so the weight will really cook down.